This tasty Lamb Rub combines flavorful herbs and spices into a Mediterranean-inspired lamb seasoning that is out of this world! Your lamb will never be plain again once you've tried this seriously addictive spice rub!
Exceptionally tasty lamb comes from using a great lamb rub like this flavorful mix!
You simply won't believe how tasty your lamb can be until you give this incredibly easy lamb rub a try! I'm one of those people that is usually only so-so about lamb and I have to say that I'm REALLY looking forward to using this seasoning blend again!
As in, wanting to cook some more lamb in the very near future. I even bought three more split lamb breasts! 🙂
This tasty blend comes together using primarily only staples you likely have in your spice rack!
- Salt - I like to use either Kosher salt or a Pink Himalayan salt, but you can use any salt you prefer.
- Parsley - Dried parsley is what I used and what needs to be used if storing any remaining lamb rub. You can, of course, opt for fresh parsley if you will be applying the entire rub portion today.
- Rosemary - Dried or fresh rosemary depending on the timing of your use (as noted above with the parsley).
- Oregano - Mediterranean varieties are really good! This is one of those herbs that REALLY belongs with lamb.
- Sage - Dried ground or rubbed sage both work wonderfully in this savory seasoning mix.
- Orange Peel - You'll want to find the dried orange peel (not candied orange peel, or freshly zested peel) in the spice and seasoning section at your local grocery store.
- Onion Powder - Adds a wonderful depth of flavor with the tasty herbs!
- Paprika - I prefer smoked paprika, however, both regular or sweet paprika work as well.
💭 Tips & Recipe Notes
This recipe makes about ½ cup of lamb rub which is enough to season up to 3-4 pounds of lamb.
- For Smoking Lamb - Rub the seasoning all over the outside of the lamb meat and be sure to apply the dry rub at least 1 hour before you start smoking the lamb.
- For Roasting Lamb - This can be applied immediately before cooking or for better results coat the lamb and allow the seasoned lamb to 'dry brine' up to 24 hours in the refrigerator.
- For Grilling Lamb - You can coat lamb chops, or smaller cuts, super easily by adding the rub to a zip lock bag, adding the meat, sealing, and then shaking the bag to get a nice even coat.
🔪 Step-by-Step Instructions
Making homemade spice blends and seasoning blends like this lamb rub is super easy. That's not even the best part - you can easily tailor any of your mixes, blends, or rubs to your particular tastes!
- Gather all your spices. Measure out 2 tablespoons of salt, 1 tablespoon dried parsley, 2 teaspoons dried rosemary, 2 teaspoons ground or rubbed sage, 2 teaspoons onion powder, 1 teaspoon dried oregano, 1 teaspoon dried orange peel, 1 teaspoon paprika or smoked paprika, and 1 teaspoon ground black pepper.
- Combine. In a small mixing bowl combine and mix all of the herbs and spices until well combined.
- Storing. If not using right away store in an airtight container or glass spice jar. Be sure to shake, stir, or mix up the lamb rub before use at a later time.
Depending on your preferences, you can finely grind the herbs and spices or apply them to your lamb as-is.
🥡 Storing & Reheating
Store any unused portion of the lamb rub in an airtight container in a cool dark space. Your spices, depending on when they were packaged, can last for up to 2 years. While dried herbs can last for up to 3 years.
Since this is a combination of both, I would stick with the lower storage maximum of 2 years. Smell and use your best judgment as to whether or not it's time to discard the remaining rub.
Since lamb has a unique, strong, or robust flavor that is often times referred to by some as 'gamey' it can hold up to many other strong flavors. Spices that work exceptionally well with lamb include one of my all-time favorites, nutmeg, as well as cayenne, chili powder, coriander, cumin, garlic powder, mustard powder, onion powder, and paprika.
Earthy and woodsy flavored herbs with strong flavor profiles will compliment your lamb beautifully! Oregano is the herb I consider to be the best with lamb, although mint is a top pick as well when combining flavors in complex dishes. Other great herbs to use with lamb are basil, rosemary, sage, thyme, and even lavender.
- 2 tablespoon salt
- 1 tablespoon dried parsley
- 2 teaspoon dried rosemary
- 2 teaspoon ground sage
- 2 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried orange peel
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon ground black pepper
- Measure out all ingredients into a small mixing bowl. Add 2 tablespoons salt, 1 tablespoon dried parsley, 2 teaspoons each of dried rosemary, ground sage, and onion powder, plus 1 teaspoon each of oregano, dried orange peel, paprika, and ground black pepper.
- Mix completely until the spices and herbs are evenly distributed in the mixture.
- Apply liberally to lamb or store in an airtight container.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!